At the top end Miele models, you have multiple functionalities with the broiler:

• Maxi broil mode where the whole full size element is used
• An (eco) broil mode where only the inner heating element is turned on for broiler smaller amount of food
• Convection Broil mode where fan element is also turned on

And for the steam combi oven, you can have

• Broiler in combi mode with humidity control

For the oven, broiler temperature is set in degree, but for steam combi, just three levels 1 - 3.

I have had Miele combi steam as the sole oven for a few months now, already on to second descaling program even with soft water setting in Sydney, and am pretty happy with it so far. I use broiler mainly for fish, and sometimes toast. Combi mode fish broiling is nice. It helps retaining moisture in the fillet.

I don't use the broiler on my Miele very often as I have a gas grill and an interior grill. I basically use it for charring and glazing. However, the broiler is used for the rotisserie in the Miele convection oven, which is an amazing feature.

If someone is accustomed to an infrared broiler in a gas range I'm not sure you would find the Miele oven broiler equivalent.

I have many frustrating cooks when broiling in a Miele, can never get proper continuous heat for browning as the element cycles on and off drying out the meat. i prefer a simple Sears Kenmore that does a continuous broil with expected results always met.